1. Adjust oven rack to middle position. Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside.
2. In a large bowl, combine 2 cups flour, 3 tablespoons granulated sugar and 1 tablespoon baking powder. Using a pastry blender, cut in ⅓ cup butter until mixture resembles coarse crumbs.
3. Make a well in the center of the flour mixture. In a small bowl, combine 1 egg and ¾ cup whipping cream; add all at once to flour mixture. Using a fork, stir just until moistened.
4. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing for 10 to 12 strokes or until dough is nearly smooth. Roll dough to 1-inch thickness. Using a 2-inch scalloped cutter, cut out rounds and place about 1 inch apart in center of prepared baking sheet. Brush cutouts with 1 tablespoon cream; dip each into coarse sugar. Bake for 5 minutes. Reduce oven temperature to 400°F. Bake 12 to 15 minutes more or until golden. Cool slightly on baking sheet. Remove to a wire rack.
5. Prepare another batch of scones using remaining ingredients. Serve scones warm or at room temperature with whipped cream and jam.

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Make-ahead directions: Place scones in an airtight container and freeze for up to 1 month. Thaw scones; warm in a 200°F oven.

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